Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis-Reference-Cited by-同舟云学术

Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis

Published:2018-11-16 Issue:12 Volume:83 Page:2895-2902
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Vazquez‐Flores Alma A.¹^ORCID,Martinez‐Gonzalez Alejandra I.¹^ORCID,Alvarez‐Parrilla Emilio¹^ORCID,Díaz‐Sánchez Ángel G.¹^ORCID,la Rosa Laura A.¹^ORCID,González‐Aguilar Gustavo A.²,Aguilar Cristóbal N.³^ORCID

Affiliation:

1. Dept. of Chemical Biological SciencesUniversidad Autónoma de Ciudad Juárez Anillo Envolvente del PRONAF y Estocolmo s/n Ciudad Juárez Chihuahua CP 322310 México

2. Coordinación en Tecnología de Alimentos de Origen VegetalCentro de Investigación en Alimentación y Desarrollo, A. C. (CIAD, AC) Carretera a la Victoria Km. 0.6, La Victoria Hermosillo Sonora CP 83000 México

3. Dept. of Food ResearchUniversidad Autónoma de Coahuila CP 25280 Saltillo Coahuila México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14386

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